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F Caboni

Showing results (11-20 of 16) with videos related to

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Food Chemistry|September 13, 2014
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compoundsC Cevoli, L Cerretani, A Gori, et al.
Journal of Dairy Science|September 22, 2010
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopyM J Lerma-García, A Gori, L Cerretani, et al.
Biochemistry and Molecular Biology International|March 1, 1994
Effect of cholesterol-5 alpha,6 alpha-epoxide supplementation to cultured cardiomyocytesS Hrelia, A Bordoni, M F Caboni, et al.
Journal of Dairy Science|November 9, 2015
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acidG Tabanelli, V Verardo, F Pasini, et al.
Journal of the Science of Food and Agriculture|November 23, 2016
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.)Giuseppe Bombai, Federica Pasini, Vito Verardo, et al.
Analytical and Bioanalytical Chemistry|October 16, 2012
Evaluation of different extraction approaches for the determination of phenolic compounds and their metabolites in plasma by nanoLC-ESI-TOF-MSR Quirantes-Piné, V Verardo, D Arráez-Román, et al.
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Showing results (11-20 of 16) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 16 results.
Food Chemistry|September 13, 2014
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compoundsC Cevoli, L Cerretani, A Gori, et al.
Journal of Dairy Science|September 22, 2010
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopyM J Lerma-García, A Gori, L Cerretani, et al.
Biochemistry and Molecular Biology International|March 1, 1994
Effect of cholesterol-5 alpha,6 alpha-epoxide supplementation to cultured cardiomyocytesS Hrelia, A Bordoni, M F Caboni, et al.
Journal of Dairy Science|November 9, 2015
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acidG Tabanelli, V Verardo, F Pasini, et al.
Journal of the Science of Food and Agriculture|November 23, 2016
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.)Giuseppe Bombai, Federica Pasini, Vito Verardo, et al.
Analytical and Bioanalytical Chemistry|October 16, 2012
Evaluation of different extraction approaches for the determination of phenolic compounds and their metabolites in plasma by nanoLC-ESI-TOF-MSR Quirantes-Piné, V Verardo, D Arráez-Román, et al.
Pageof 2